Tag Archives: mint

Sattu Ka Namkeen Sharbat[ Salted Spicy Barley Drink]

Sattu is a flour made of either roasted gram , pulses or barley.It is used in regional cuisines mainly in the state of Uttar Pradesh, Bihar & Punjab. It is commonly served during breakfast as porridge or as sweet or sour drink. It can also be used as stuffing for parathas or batti{litti}. This time I have made Barley Sattu using Oo Mugi Healthy & Tasty Barley Grains sent to me by GO India Organic in association with Plattershare.Here I am sharing a savory , sour & tangy drink which is excellent to beat the scorching sun….do definitely give it a try..


  • Barley[omugi] Sattu : 2tbsp
  • Fresh Green Mint Leaves: 8-10
  • Fresh Coriander Finally Chopped: 1tsp
  • Dried Mint Powder: 1tsp
  • Roasted Cumin Powder : 1 tsp
  • Black Salt : 1 tsp
  • White Salt : As per Taste
  • Green Chili Finally Chopped : As per Taste
  • Black Pepper Powder : 1/2 tsp


  1. Dry roast barley [omugi] on medium flame till 4-5 min stirring continuously.Grind it to a fine powder when it is stil warm.
  2. Now mix this powder in two glass of water keeping in mind there should not be any lumps formed. Now mix rest of the ingredients mentioned above. Stir well. Keep it in refrigerator till it cools.
  3. Sattu ka sharbat is ready. Serve with ice if you need it chill.


  • You will have to run your mixer two three times to get fine barley powder
  • In the same drink you can add little sugar too to get a sweet & sour flavor.


Green Chutney

This is a chutney for everyday use & can be relished with anything from dal chawal to dosas to chips… nachos… & will add nutritional value to your food too as it is made of greens & dal[lentil].Let’s make it…


  • Split Bengal Gram / Chana Dal 2 tbsp
  • Fresh Coriander leaves a bunch
  • Fresh mint Leaves 2tbsp
  • Green Chillies to taste
  • Ginger 1/2 inch
  • salt to taste
  • Lemon juice 1/2-1 tbsp [as per taste]
  • Mustard Oil 2tbsp


  1. Wash & soak Chana dal for 1 hr.
  2. Now grind it with all the ingredients mentioned above along with mustard oil. Add little water if required & its done..


  1. This can be kept in refrigerator for 2-3 days.
  2. If you don’t like the pungent flavor of mustard oil just grind it with water & consume on the same day.

Minty Buttermilk

As mercury is rising high we are switching to body coolants  from our regular teas & coffees.Buttermilk is one such coolant which when consumed is like a cold pat in the scorching sun. Mint enhances its cooling properties and also helps  in cleansing the body.You can have this drink  daily with breakfast or lunch. It helps in digestion. You can even have it when you are going out in sun or you come back home…try this..


  • Curd : 1 cup
  • Mint Leaves[Podina] : A hand full
  • Cumin Powder [Jeera] : 1/2 tsp
  • Rock Salt[Sendha Namak] : As per taste
  • Black Pepper Powder [Kali Mirch]: 1/4 tsp


Wash mint leaves & seperate stalks.Blend it with rest of the ingredients mentioned above along with a cup of chilled water. Serve cold. If you are having it with food have it at room temperature to avoid having hot & cold together.


  1. You can use black or white salt in place of rock salt.
  2. This will serve two people.

Pasta In Cucumber Mint & Yogurt Sauce

Since Pasta is becoming an everyday food of our home so I keep trying healthy & interesting ways of  making it. This is something which i have tried with few ingredients available at home on a lazy afternoon & it turned out really good…Hope you also like this simple recipe..


  • Whole wheat / Semolina Pasta 2 cups
  • Yogurt 2 cups
  • Fresh Mint Leaves 1/2 cup
  • Cucumber Chopped in Cubes 1 cup
  • Ground black pepper 1/2 tsp
  • Onion Long Sliced 2tbsp
  • Green Chili Finally Chopped [as per taste]
  • Garlic Finally chopped 1/4 tbsp
  • Olive Oil 1tbsp
  • Ajinomoto 1/4 tsp
  • Salt As Per Taste


  1. Boil Pasta as per instructions on pack along with some salt & ajinomoto. For sauce heat a pan add olive oil , onions,chili & garlic & cook for 2 min. Now add chopped cucumber,mint, some salt & half black pepper . Cook covered for 2-3 min. .
  2. If you like little crunch cook uncovered on medium flame for 2-3 min. Mix Pasta & cook for another 2-3 min so that it acquires all the flavors.Switch off the gas .
  3. Add remaining black pepper & salt to whisk yogurt. If you want you can add red chili flakes too for more flavor. Mix this to cooked pasta & serve garnished with some more fresh mint leaves.


  • Make sure you switch off the gas before adding yogurt to pasta
  • Consume this immediately because salted yogurt becomes sour if kept longer at room temperature

Mint DIP

This is a simple & spicy dip usually served with Biryanis & Kababs in North India. However you can also use it as sides with any regular Indian meal.


Fresh Mint Leaves 1cup

Fresh Green Coriander 1/2 cup

Curd 1 cup

Cumin Seeds 1 tsp

Green Chilies [as per taste]

Ginger 1/2 inch

Onion 1 long thin sliced[optional]

Salt to Taste


Grind every thing together in a grinder. Adjust consistensy by adding little water if it is too thick. It should be of pouring consistensy.Add sliced onion. Serve with kabab, biryanis or tandoori chicken.


  • This can also be used as a marinade for paneer or chicken tikka . For that it should be little thick.
  • This can also be used as a sandwich spread . Just apply little butter on bread to avoid the soggyness in bread caused by this dip.